LONDON BROIL…juicy & tender

This recipe comes from Lisa V. She prepared it while we were visiting in San Francisco, & it was the most delish!! The London Broil is a cheaper cut of meat because it is known to be tough. Tough if you don’t prepare it correctly or by not slicing it against the grain of the meat. If prepared and sliced correctly it turns out to be a loverly piece of grilled meat with an amazing flavor. I’ve used this marinade for years, and it’s also a great marinade for steak.

London Broil Marinade
1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
3 Tablespoons Brown Sugar
1 tsp. dried oregano (opt)
1/2 tsp. freshly ground black pepper

Poke holes in your LB with either a fork or the tip of a sharp knife. Dump all ingredients except the LB in a large ziplock bag. Close the bag tightly and give it a good shake or 10 to combine all the ingredients. Drop your LB in the bag and smoosh the marinade all over it, then place the bag on a flat dish and refrigerate overnight or at least for 8 hours, (the longer the better) turning the bag over once. When ready to prepare, heat your grill and cook & baste the LB for approximately 4 minutes on each side for rare, 5 minutes on each side for medium rare and 6 to 8 minutes on each side for medium well to well. It is recommended you cook this meat to not more than medium.

The more well – you cook it, the more tough it will be regardless of the marinade or the slicing. After your LB is grilled to your liking, let it rest off the heat for at least 5 minutes, wrapped in foil, to evenly distribute the yummy juices throughout the piece, ensuring juicy slices from end to end! It continues to cook after you take it off the heat.

*Cut thinly along the bias of the meat.. meaning cut it width wise and not length wise. Enjoy!